Bulgur, Veg Chickpea And Bean Greek Super Food Stew - cooking recipe

Ingredients

1 sliced leek (1 big leek)
2 sliced onions (2 onions)
100 g sliced mushrooms
100 g spinach (fresh or some frozen cubes)
4 minced garlic cloves
500 g chickpeas (1 tin drained)
300 g broad beans (1 small tin drained)
500 g chopped tomatoes (1 tin)
175 g bulgur wheat
1/2 teaspoon mint
1/2 teaspoon basil
1/2 teaspoon dill
1 teaspoon Italian herb seasoning (optional)
1 tablespoon balsamic vinegar (or red wine vinegar)
100 ml red wine (optional)
1 tablespoon tomato paste
400 ml stock
black pepper
1 fresh lemongrass (optional)
1 lemon, juice of
1 tablespoon olive oil

Preparation

Preheat oven to gas mark 4,.
In a heavy based pan, heat half the oil and saute the onion and leeks with garlic for 5 minutes. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.
Use remaining olive oil to lightly grease a casserole dish. Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage. Serve with vegan Parmesan sprinkled over the top and black pepper.